Here are a list of meals you might want to enjoy while you're watching the World Cup - gives it more of an 'ethnic' feel.


These recipes are compiled according to the groups in which each national team started their campaign.


Group G (France, Korean Republic, Switzerland, Togo)

France - Roast Chicken Provencal


Ingredients:

1 whole roasting chicken (4 or 5 pounds)
2 tb of extra virgin olive oil

1 tb of minced garlic
1 tb of fresh thyme or 1 tsp of dry thyme

1/2 tsp of fresh rosemary or 1/4 tsp of dry rosemary
1 tsp of fresh oregano or 1/2 tsp of dry oregano

1 tb of black pepper
Zest and juice from one lemon

1 tsp of salt


Directions:
Preheat oven to 350 degrees F (175 degrees C)

Rinse the chicken
Zest the lemon in a bowl, and the lemon's juice remaining. Add the provencal herbs (thyme, rosemary, oregano) and the garlic, cut in tiny pieces, pepper and salt. Add the olive oil. Mix well.

Put the chicken in a large plate or bowl. Pour the mix of olive oil, provencal herbs and zest over the chicken.
Place the chicken in the roaster of the oven and heat during 45 to 50 minutes

Good with roasted potatoes and vegetables
Serves 6

Follow up:

Korean Republic - Galbi Jim - Spareribs Braised with Sesame Sauce



Ingredients:

1.5 kg pork spareriibs
1 tablespoon oil

2 tablespoons spu sauce (soy sauce will do)
2 teaspoons sesame oil

2 spring onions, finely chopped
2 cloves garlic, crushed

1 teaspoons finely grated fresh ginger
2 tablespoons sugar

2 tablespoons rice wine or dry sherry
1 tablespoon roasted, ground sesame seeds

1 cup hot water
1 teaspooon cornflour

1 tablespoon cold water
spring onion for garnish


Directions:

Chop spareribs across into short lengths of about 5 cm.
Separate them with a sharp cleaver.

Heat oil in a wok, and brown spareribs over high heat.
Combine all other ingredients and add to pan.

Bring to the boil, then cover and simmer 10 - 15 minutes.
Add cornflour mixed smoothly with cold water and stir constantly over medium heat until gravy boils and thickens.

Dish up and garnish with spring onions either thinly sliced or split and curled in iced water.
Serve with white rice.




Switzerland - Cheese Fondue


Ingredients:
1 clove garlic

1 cup dry white wine
1 pound grated Swiss cheese

1 1/2 teaspoons potato flour or cornstarch
Pinch of nutmeg

Salt and pepper
2 tablespoons kirsch

Sturdy French bread, cut into about 1-inch cubes


Directions:
Rub inside of earthenware casserole or fondue pot with garlic (A metal fondue pot does not work well for this, it get's too hot).

Place casserole in bottom of chafing dish, adding just enough water to cover bottom (Or put fondue pot over candle type flame, or on it's electric burner set on low).
Pour wine into casserole and heat to boiling point.

Add cheese gradually; stir constantly until cheese is melted and well blended with wine. Blend flour or cornstarch with small amount of additional wine; stir into cheese mixture. Season with nutmeg, salt and pepper. Stir in kirsch. Serve in casserole or fondue pot; dip bread into casserole with long fondue forks. Cognac or brandy may be substituted for the kirsch, but the kirsch is traditional.



Togo - Fufu


Ingredients:

4 yucca (cassava) roots, peeled and sliced
5 yellow plantains

1/2 cup butter


Directions:
Place the cassava and plantains (with peels on) into a large pot, and fill with enough water to cover. Bring to a boil, and cook until cassava is soft, (about 30 minutes) drain.

Remove and discard peels from plantains, and return them to the pot. Mash with butter, then beat with an electric mixer until smooth. Use as much butter as needed to get the mixture moist enough to blend.